Chicken Broth


Chicken broth is readily available at any grocery store, but it’s great to make from scratch if you’ve just made a roasted chicken. Make sure to use the leftovers from a carved chicken and not from your plate.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Large pot



  • 1 chicken carcass and neck
  • 2 celery stalks, cut in half
  • 1 parsnip, well washed and halved
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • cold water, to cover



  • Place all the ingredients, except for the salt, in a large pot and generously cover with cold water.
  • Turn the heat to medium and cook, partially covered, until the mixture comes to a slow boil.
  • Lower the heat to very low and continue cooking, partially covered, for 3 hours. Do not let it boil again.
  • Strain and discard the solids. Transfer to a large container, cover, and refrigerate.
  • When the stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.
  • Transfer to a container, cover and refrigerate up to 2 days or freeze up to 6 months.

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